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Pre-chopping the chicken makes these stovetop chicken fajitas cook in just minutes. These will quickly become a family favorite at your house. Serve them with my Mexican rice, refried beans, and cornbread for a complete meal.
Or check out my Steak Fajitas for another fajita recipe.
Skillet Chicken Fajitas Recipe
There is a restaurant in Arizona called Fajitas which is known for their, you guessed it, fajitas. I love when they bring out the sizzling chicken fajitas to the table. The sounds and smells are amazing. I think I could honestly eat there every week. But obviously, I cannot do that. But I can get the same great taste without going to the restaurant every week with this skillet fajitas recipe!
These chicken fajitas will quickly find their way into your meal planning rotation. It is one of my family’s favorite meals that they ask me to make often. I am always happy to oblige as chicken fajitas are one of my favorite meals as well.
It is a fun family meal because of all the toppings. There is literally something for everyone, and each individual can make their stovetop fajita just how they like it.
I always make extras of this recipe so we can make nachos or a southwest Tex-Mex salad with leftover the next day. It’s a great recipe that’s tasty, quick & easy, and healthy, too.
Stovetop Fajitas Questions Answered:
How to Make Chicken Fajitas?
Stir the dry seasonings together and season the chicken with it after patting dry the chicken. Heat the oil in a skillet and add the chicken to it. Cook the chicken until it is cooked through. Place the chicken on a platter and cover it with foil.
Next, add 2 more tablespoons of oil to the skillet as well as the veggies. Cook the veggies until they are soft. Remove them from the heat and mix in the cilantro and lime juice. Add the veggies to the chicken platter. Finally, serve with tortillas, salsa, cheese, sour cream, diced avocado, and lime wedges.
What do I serve with fajitas?
So you have this great entrée ready to make but how do you solve the dilemma of what to serve with the fajitas? No need to look any further! The sides are just as important as the main dish. Mexican rice is the perfect complement to any Mexican themed meal but goes especially well with these stovetop chicken fajitas.
The cool contrast of this Corn Salad is a nice light option to serve as a side dish. You could go the opposite route and serve this Mexican Sweet Corn Cake. It is so sweet and gives you some fresh corn taste in every bite.
Fajitas are not complete without my refried beans recipe! We don’t want to forget the desserts either! Fried ice-cream is a must in my opinion. Or you can make everyone’s dreams come true and make these churros. Delish!
What is the difference between a burrito and a fajita?
Sometimes people believe the difference between burritos and fajitas lies within the filling. However, this is not actually the case. The difference between a burrito and a fajita relates to how you fold the tortilla. To make a burrito you fold the ends of the tortilla to enclose the filling. Whereas, a fajita folds the tortilla in half with openings on the ends.
Cook’s Note – Chicken Fajitas:
- I like my fajita veggies to have a slight snap to them. If you like your veggies to be softer, cook for an additional 2-3 minutes.
- This mixture is also great served over tortilla chips or over chopped romaine lettuce with black beans and corn for a delicious Tex-Mex salad.
- You can save some money by making your own taco mix at home.
- cutting board
- chef’s knife
- 12-inch nonstick skillet
- wooden spoon
- serving platter
- tortilla warmer
ONE YEAR AGO: Copycat Brownie Brittle
TWO YEARS AGO: Carrot Cake
THREE YEARS AGO: Rocky Road Pudding Pie
Stovetop Chicken Fajitas
FOR THE FAJITAS:
- 1 ¾ teaspoons taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless
- ¼ cup vegetable oil divided
- 1 large bell pepper stemmed, seeded, and sliced thin
- 1 medium yellow onion halved and sliced thin
- 2 Tablespoons lime juice
- 2 Tablespoons chopped fresh cilantro
- 8 8-inch flour tortillas warmed up
- shredded Monterey Jack Cheese
- sour cream
- diced avocado
- lime wedges
- In a small bowl whisk together the taco seasoning, salt, and pepper until combined.
- Trim the chicken and slice it thinly crosswise. Pat the chicken pieces dry with paper towels and then rub the spice mixture onto all sides of the chicken pieces.
- In a 12-inch nonstick skillet over medium-high heat, heat 2 tablespoons of the vegetable oil until shimmering and very small wisps of smoke start to come off of the oil. Add the chicken and cook, stirring often, until browned and cooked through about 5-7 minute. Move the chicken to a serving platter and cover with foil.
- Add the remaining 2 tablespoons of vegetable oil to the skillet and heat it again over medium-high heat until the wisps of smoke start to come off of the oil. Add the bell pepper and onion and cook, stirring often, until the veggies begin to brown and they begin to brown, about 5-7 minutes. Turn off the heat, and stir in the lime juice and cilantro.
- Transfer the veggies to the same serving platter as the chicken, and serve buffet style with flour tortillas, shredded cheese, sour cream, salsa, diced avocado, and lime wedges.
This post first appeared on Food Folks and Fun on July 18, 2013. I have since updated the pictures, but some of the originals are below.